"New Year's Tango" salad

Puff salad with smoked chicken and mushrooms will decorate any New Year's table.

Cooking time 30 minutes


Smoked chicken 200 g

Fresh champignons 100 g

Cheese 50 g

Eggs 3 pcs

Fresh cucumber 1-2 pcs

Mayonnaise 2 tbsp l.

Walnuts 1 tbsp l.

Vegetable oil 1 tbsp. l.

Pomegranate seeds 1 tbsp l.

Salt to taste

Pepper to taste


Free the chicken breast from bones and skin, boil the eggs until tender, cool and peel.

Finely chop the chicken.

Put the meat in the bottom layer and brush with mayonnaise.

Layer a layer of fresh cucumbers cut into strips.

Lubricate with mayonnaise. Put a layer of grated cheese and tamp.

Fry the finely chopped mushrooms in a pan with vegetable oil for 3-4 minutes.

Add salt and pepper to taste.

Put the cooled mushrooms in a layer on top of the cheese. Lubricate with mayonnaise.

Layer a layer of grated egg whites and brush with mayonnaise.

A layer of grated egg yolks.

Chop walnuts and fry in a pan, cool.

Sprinkle the top of the salad with nuts and leave for 1 hour.

Remove serving ring if used. Decorate with pomegranate seeds.

The festive New Year's Tango salad is ready. Can be served with a festive table.

Bon appetit! Happy New Year!